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Sticky Toffee Pudding Cupcakes

March 15, 2011

If I had to vote for my favorite cake, this would be it. An online purveyor of it says “Sticky Toffee Pudding is a traditional British dessert hailing from the Lake District in the northwest of England. It is a wickedly delicious warm dessert, consisting of a light, moist cake flavoured with dates, which is then topped with a decadent sticky toffee sauce. It can be now found throughout the U.K., everywhere from the humblest inn to the finest restaurants” My daughter, Sarah, has made it for years to take to school for special occasions always bringing the pan home scraped clean. Not sure why it took until now to think of making cupcakes, but made this way, they are the perfect portion size and no utensils are needed for serving. As noted below they are delicious topped only with the rich toffee sauce but extra special with whipped cream sweetened with some of the toffee sauce.

Sticky Toffee Pudding with Whipped Cream

Ingredients:   for 14-16 cupcakes

  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup pitted dates
  • 1 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Toffee Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 

Whipped Cream

  • 1 cup heavy cream, whipped with 2 Tbsp. caramel sauce

Method:

Cupcakes: Preheat oven to 350 degrees. Line cupcake tin with cupcake papers. Sift the flour and baking powder onto a sheet of waxed paper or bowl. Chop dates in food processor. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Fill lined cupcake tins 2/3. Bake until pudding is set and firm on top, about 15 minutes. Remove from oven to a wire rack.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Spoon a tablespoon of sauce over each cupcake. Spread evenly on top. Allow to cool. Save several tablespoons for mixing with whipped cream and for drizzling on top. ADDED NOTE :  IF making this as a cake rather than cupcakes, broil for a few minutes until toffee sauce is bubbly. This can also be done just before serving which will reheat the cake a bit. Eliminate this step with the cupcakes to keep the liners from burning.

Toffee Whipped Cream: In a chilled bowl, whip cream until stiff peaks form. Add 2 Tablespoons toffee sauce and whip again for  a few seconds until well blended. Pipe each cupcake with whipped cream and drizzle with a little caramel sauce.

Chopped dates in boiling water with baking soda

Fold date mixture into batter until well blended

  

Bake until toothpick inserted in middle comes out clean

Boil heavy cream, melted butter and brown sugar until thickened, about 8 minutes 

Spread toffee sauce over each cupcake – good enough to eat as is…. OR

top with whipped cream and a drizzle of toffee sauce

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9 Comments leave one →
  1. brc permalink
    March 15, 2011 9:24 pm

    Well at least this would offer some portion control vs making it in the 8×8 pan and eating ALL of it!!!

  2. March 15, 2011 9:28 pm

    That’s why it’s genius.. Sarah and I once ate the whole PAN ourselves 🙂

  3. Kristen Doyle permalink
    March 15, 2011 9:28 pm

    LOVE this!!!!! Did not know you could do it in cupcake form. Can’t wait to try it that way.

    • March 16, 2011 6:35 am

      I think almost any cake can be made into cupcakes.. just bake them for less time. 🙂

  4. March 15, 2011 10:16 pm

    What an outstanding recipe – it’s easy to see why it is so special and I love any recipe that you can make into cupcakes!
    🙂 Mandy

  5. Stacy Smith permalink
    March 15, 2011 11:06 pm

    That looks so good!

  6. March 16, 2011 6:09 am

    This is one of my favorite cakes, but I’ve never made it. Had reserved it’s rich decadence for pub dining, but whoa, Nelly! The dates here are looking nervous.

    Quick question about the broiler note in the Toffee Sauce section above. Do you put the “frosted” cakes in the broiler?

    • March 16, 2011 6:24 am

      Jessica – you should be my editor! I did not broil the cupcakes for fear of burning the paper. IF you make this as a cake, then yes, after the toffee sauce is put on, you broil until bubbly. It does create a slightly different texture – gooeyness. Often I’ll make the cake, put the toffee sauce on while the cake is hot then broil it just before serving which warms it up a bit.
      The date mixture looks pretty suspect which is why I included the photo to show that yes, infact, once added to water and baking soda they do take on a different appearance. 🙂

  7. June 2, 2011 5:36 pm

    I LOVE sticky toffee pudding! I’ve eaten it at my in-laws’ in England a number of times and always swoon – even the cheap ones from the supermarket are tasty! I’ve only made it once, and it was Banana Sticky Toffee Pudding by Gordon Ramsey. Truly splendid, truly – but I’ve got to make the classic sometime! So I’ll try making yours.

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